- 5 cups Anderson\\\'s milk
- 1 lb elbow macaroni
- 2 cups cheddar cheese
- 1. In a large pot, bring the milk to a boil.
- 2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
- 3. then add the cheddar cheese and wait until it has melted.
- 4. Turn off the heat.
- 5. Stir until the cheese is melted and the pasta is evenly coated.
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